1 (2 pound) butternut squash
3 tbsp butter/ghee or Coconut oil
1 onion, diced
2 cloves garlic, minced
2 tsp minced fresh ginger root
1 tbsp curry powder
1 tsp sea salt
4 cups reduced sodium vegetable broth
2 firm ripe Bartlett Pears, peeled, cored, and cut into 1 inch dice
1. Preheat oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with parchment paper.
2. Cut squash in half lengthwise; discard seeds and membrane. Place squash halves, cut sides down, on the prepared baking sheet. Roast in preheated oven until very soft, about 45 minutes. Scoop the pulp from the peel, and reserve.
3. Melt your choice of fat in a large soup pot over medium heat. Stir in onion, garlic, ginger, curry powder, and salt. Cook and stir until onion is soft, about 10 minutes. Pour the broth into the pot, and bring to a boil. Stir in the pears and the reserved squash, and simmer until pears are soft, about 30 minutes.Pour soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start blender. Puree in batches until smooth. And enjoy!